| Full text | |
| Author(s): |
Gabas, Ana Lucia
[1]
;
Ferreira Cabral, Renato Alexandre
[2]
;
Fernandes de Oliveira, Carlos Augusto
[1]
;
Telis-Romero, Javier
[2]
Total Authors: 4
|
| Affiliation: | [1] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, Dept Engn Alimentos, BR-13635900 Pirassununga, SP - Brazil
[2] Univ Estadual Paulista UNESP, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
Total Affiliations: 2
|
| Document type: | Journal article |
| Source: | FOOD SCIENCE AND TECHNOLOGY; v. 32, n. 2, p. 381-385, APR-JUN 2012. |
| Web of Science Citations: | 3 |
| Abstract | |
The rheological behavior and density of goat milk was studied as a function of solids concentration (10.5 to 50.0%) and temperature (273 to 331 k). Newtonian behavior was observed for values of total solids (TS) between 10.5 and 22.0% and temperatures from 276 to 331 k changing to pseudoplastic behavior without yield stress for TS from 25.0 to 39.4% at the same range of temperature. Goat milk with TS between 44.3 to 50.0% and temperatures of 273 to 296 k showed yield stress in addition to pseudoplastic behavior. At 303 to 331 k the power law model was observed again, without yield stress. The density of goat milk ranged from 991.7 to 1232.4 kg.m-3. (AU) | |